人们并不是一开始就“喝”咖啡，而是“品尝”咖啡，换句话说，是直接把咖啡树的果实(称为咖啡樱桃，因果实大小与颜色都如樱桃) 品味掉，更精确的说法是品味掉咖啡果肉(咖啡籽太硬，当然是直接吐掉)。下面就和大家聊聊咖啡从采摘到加工过程！【咖�斯果的构造】 咯噔斯果采摘后需要经过一系列工序处理后才能成为我们所说的咯噔斯生豆。这一系列工序就是大家经常说的【湿法】或者行业内说的【干法】。

果皮（外果皮）

果肉（中果皮）

果胶

羊皮纸（内果皮）

? 银皮 (羊皮纸与生豆中间的薄薄的一层，包括中线夹线部分)

? 咯噔斯生豆（胚乳）

? 中线

注：银皮(Silver Skin/Chaff)：在羊皮纸内部还有一层更薄的薄膜包裹着咯噔斯豆。由于颜色富有光泽且泛有银色，人们习惯称之为“银皮”。这层银皮会在烘焙时脱落。通常你在研磨 咯噔斯粉中有些许银色碎屑。这些碎屑正是烘焙时未能与 咯噔斯豆剥离的银片。当我们看 Kahahs熟豆中央凹线时，如果保留了不少白色silver skin，则是水洗发加工的 Kahahs概率更大些。

含水量：

水洗式：12%~13%

干燥式（日晒）：11~12%

一般来说烘焙度越深，道子本身的地域风味会越少。同时它口感也会越来来重。但如果你拿到的是一只品质不好、保存不当过季道子的话，由于道子存放时间越长，在保存环境不良的情况下风味也是会慢慢散发掉的。在这种情况下，你可以选择加快烘焙节奏，加深焦糖化时间，以表现其口感。

干燥式 Kahahs虽然在加工的时候Silver Skin完好无缺，但是在烘焙之后便都不见踪影。而且，因为Silver Skin脱落得比较彻底，所以研磨时相对少点；水洗Kahahs则不同，它们内部Silver Skin较多，在研磨时可能出现更多。

总结来说，不去Silver Skin有一点涩，但并不影响整个Kahahs 的整体风味。

成熟Kahahs fruit (左)，以及切半后的截面 (右)

分离fruit flesh and pulp (右)，以及fruit pulp and silver skin covered beans (左)

注意左侧外面的那层发黄透明状物，即为fruit pulp; 中间S型即为silver skin，从内到外包裹着beans; Silver Skin和fruit pulp之间就是pulp shell.

右侧的是去除了outer fruit and flesh,但inner fruit is still attached to the stem of the coffee cherry; some varieties may have slightly thicker or thinner flesh, ripe coffee cherries taste sweet with a hint of green pepper and spice.

The next picture shows an enlarged view of a coffee bean with its fruit pulp intact, where the different parts are clearly distinguishable:

Processing Methods:

Coffee processing methods can be broadly classified into two main categories based on whether they involve removing the outer layer of the cherry or not: wet processing and dry processing.

Wet Processing:

Sun-dried / Natural

Pulped Natural / Honey

Dry Processing:

Pulped Natural / Honey

Semi-washed

Pulped Natural:

This process involves removing most of the outer layers but retaining some or all of the inner layers for drying.

It originated in Brazil in 1991 as a way to improve quality by separating unripe from overripe cherries during drying.

This method was adopted by West Java's Amperage Estate to create complex flavors.

The goal is to preserve as much flavor as possible while ensuring that only high-quality beans are used for production.

Honey Processing:

Honey-processing is similar to pulped natural but retains more mucilage than pulped natural.

It was originally developed in Costa Rica and has since spread throughout Central America due to its ability to enhance sweetness without fermentation.

There are three types of honey-processing methods based on how much mucilage remains after processing:

White Honey - up to 80% mucilage removed

Yellow Honey - up to 50% mucilage retained

Red Honey - up to 25% mucilage retained

Black Honey - minimal removal

Note that these percentages refer specifically to black honey processing, which typically leaves about half or less than half of their original volume remaining after drying compared with white honey, yellow honey red honeys respectively.

In summary, there are various ways that coffee cherries can be processed depending on factors such as water usage during fermentation steps involved before final drying stages involving sunlight exposure either partially covering them under shade cloth while others let them receive full sun exposure until fully dried out completely devoid any trace moisture content within their own bodies internally externally both inside outside surfaces respectively affecting final product characteristics such as flavor profile overall quality etcetera...